A friend of mine went on a last minute trip to the Dominican Republic last year and brought back a most interesting jar of cocoa balls for me. After a lot of questioning on Twitter, it turned out that this wasn’t for hot chocolate but for a Caribbean chocolate drink they call cocoa tea.
I believe this is pure processed cacao, complete with cacao butter, in ball form. From what I gather online, they also come in sticks, which, though less aesthetically pleasing, are easier to grate.
Well, after many months of procrastination, I finally thought about making us some cocoa tea and opened the jar. I cobbled together a set of instructions based on what I found online and what was on the side of the jar. In a small pot, I placed half a stick of cinnamon, a bay leaf and grated in about 1/8 of a nutmeg. In went 500ml of semi-skimmed milk and the whole pot was set on a medium heat to simmer.
Meanwhile, I grated up one of the cocoa balls (each is about the size of a walnut). When the milk was simmering, the grated cocoa was added and whisked in until well combined. As there’s no sweetening in these balls of cacao, some sugar was also added to taste (about 1-2 tbsps, I think).
Finally, a little bit of cornstarch slurry gave the thin mixture a little thickness.
The result was delicious! Not too sweet, a bit bitter, very deeply chocolaty but not in a cloying way. I might try to grate the cocoa ball a little finer as we were chewing a little on the larger cocoa nibs but this was not unpleasant. If you do manage to find cacao like this, do try it!